Heat the oil: heat a pot of 2 cups canola oil over medium-low heat. We want to fry tempura low and slow.

Make the batter: in a bowl, whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/4 tsp baking powder, and 3 cups ice-cold water. Place the batter bowl into an ice bath to keep it cold during the frying process.

Fry: gather the 9.5 oz shrimp and veggies (2 oz taro, 2 oz lotus root, 2 oz zucchini and 4 shiso leaves) in a large bowl next to the ice bath. Dip a pair of chopsticks into the batter and drip 1-2 drops into the oil. If it floats right back, it’s ready for frying; if it does not, be patient and wait. Dip the veggie pieces into the batter and gently slip them into the oil. Fry 3-4 pieces at a time.

Make flakes: dip the tip of your fingers in the batter, aim at the veggie pieces and flick the batter to create beautiful flakes. If you don’t want to dirty your hands, gently drop 6-7 drops of batter into the oil using a spoon or a pair of chopsticks. Take it out when it’s golden, and repeat until everything’s deep-fried.

Make the sauce: in a saucepan, simmer 2 tsp soy sauce, 1 tbsp mirin, 2 tbsp water, 1 1/2 tsp sugar, and 2 tsp oyster sauce over medium heat for 3 minutes. You can stop when it reaches your desired consistency.

Serve: in a basket with a bowl of dipping sauce next to it or over a big bowl of hot rice, with the sauce drizzled on top.